We already know you like applesauce with pork, but this soft, creamy purée is so much better. It's like a bowl of puréed potatoes that yearns to be dessert. Ingredients
5 lb celery root (sometimes called celeriac) 4 Gala, Empire, or McIntosh apples (1 1/2 lb total) 1/2 stick (1/4 cup) unsalted butter 2 teaspoons salt 1 cup heavy cream 1/2 teaspoon white pepper 1/2 teaspoon freshly grated nutmeg
Garnish: celery leaves
Preparation
Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.
Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.
Pure mixture in batches in a food processor until smooth, about 2 minutes per batch. Return pure to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally, until hot, about 5 minutes.
Cooks' note:
Pure can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, over low heat, stirring occasionally, until hot, about 15 minu
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